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351.
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354.
在小麦面粉中添加不同比例的银耳粉,按传统方法制作银耳馒头,对银耳馒头进行感官评价,采用质构仪对其质构特性进行分析,并测定银耳馒头的营养成分。结果表明:银耳粉含量为4%的馒头,感官评价总分最高,咀嚼性符合人的感官适口性,硬度和胶黏性低,弹性好。营养成分分析结果显示,4%银耳馒头与纯小麦馒头相比,蛋白质和粗纤维含量分别增加0.68%、3.33%,脂肪和碳水化合物含量分别降低1.71%、0.12%,钙、铁及锌含量分别增加28.00%、19.14%和4.87%。 相似文献
355.
荞麦粉营养价值极高,但加工特性较差。将荞麦粉与小麦粉进行复配,并利用抗坏血酸对其面团品质及烘焙品质进行改良,以期获得烘焙品质较高的荞麦面包。糊化特性结果显示,抗坏血酸的添加使得荞麦-小麦粉体系的糊化黏度升高,衰减值、回生值降低,表明抗坏血酸的加入使得荞麦-小麦粉体系更加稳定,并抑制了体系的回升。随着抗坏血酸添加量的增大,面团的硬度、弹性及黏聚性增大,面团品质得到改善;在抗坏血酸添加量为0.015%时,面团的弹性及黏聚性最大,分别为0.768和0.146,分别提升了2.70%和16.67%。烘焙品质结果显示,抗坏血酸添加量为0.015%时,面包的比容和感官评分均显著增大,分别为3.53 g/mL和70.3分,面包的硬度及咀嚼性显著降低,分别为2101 g和1923。抗坏血酸组面包在储存3 d时,面包硬度为4300 g,相比空白组面包下降10.42%,表明抗坏血酸能够抑制荞麦-小麦面包的老化。 相似文献
356.
为研制出一种不影响面包发酵体积并具有银耳风味的面包,首先按高筋面粉95%、不同粒径银耳粉5%的比例配制面包粉,参照传统面包制作工艺加工出银耳面包,考察银耳粉粒径对面包质量的影响.结果 表明,添加5%、粒径为10目(1700 μm)的银耳粉的面包既具有面包特有的蓬松结构,又有银耳的独特香气.随后,以面包比容、质构参数和结构特点等为指标,通过单因素试验和正交试验研究了银耳粉、白砂糖、酵母和水添加量对面包品质的影响,结合感官评分,筛选出不影响发酵体积的银耳面包的最优配方为:以高筋面粉加银耳粉100%为基准,黄油10%、10目银耳粉5%、白砂糖10%、酵母1.5%、水65%.以此配方为基础,按传统工艺制作面包,可获得具银耳风味的特色面包.研究结果对促进银耳加工产品研发具有积极意义. 相似文献
357.
Gluten- and additive-free rice bread is suitable for consumption by individuals who are sensitive to gluten and prefer to avoid additives. Here, we prepared 100% rice bread, which is a gluten-free rice bread prepared in the absence of additives, using 19 rice flour samples containing amylose contents ranging from 9.6 to 22.3%. The amylose content was positively correlated with the specific volume of the 100% rice bread, whereas no correlation was observed between the protein content and the specific volume. The amylose content was also positively correlated with the specific volume of gluten-free rice bread prepared following protease treatment of the dough. The dough of 100% rice bread prepared from rice flour containing higher amylose contents was better stabilized during leavening than that prepared from rice flour containing a lower amylose content. It was therefore apparent that amylose plays an important role in the preparation of 100% rice bread with a high loaf volume through stabilization of the dough. 相似文献
358.
The purpose of this study was to evaluate the impact of partial-vacuum baking on the quality and storage properties of gluten-free bread (GFB). Conventional (180°C-30 min at atmospheric pressure) and partial-vacuum (180°C-15 min at atmospheric pressure and at 180°C-15 min at 60 kPa vacuum pressure) methods were conducted to bake GFB. Quality attributes (specific volume, colour, texture, total water loss) were assessed, DSC and SEM analyses were carried out to understand the effect on the bread's microstructure when using vacuum during baking. No significant differences (p > 0.05) were observed in the hardness and specific volume of the partial-vacuum baked GFB; however, changes in the total water loss and in the total colour change were statistically significant (p < 0.05). The DSC, SEM and XRD results showed that more crystalline structure and different starch crystal types formed after partial-vacuum baking. Storage properties were also investigated over a 3-day period. Partial-vacuum baking significantly affected the total water loss and the texture parameters (p < 0.05) during storage. Partial-vacuum baked samples were softer and had a tendency to become stale more slowly than the control. The findings indicate that the partial-vacuum baking method increases the shelf life of gluten-free products by modifying the microstructure of the bread. 相似文献
359.
In order to investigate the influence of different packaging temperature on thermal-vacuum packaged Chinese steamed bread (CSB) quality under room temperature storage, the packaging temperatures of 50 °C, 70 °C and 90 °C were set respectively to study the effect on the packaging vacuum degree (VD) and starch retrogradation properties. The VD and moisture content of thermal-vacuum packaged CSB significantly increased with the increase of the packaging temperature from 50 °C to 90 °C, while the hardness of CSB decreased, and there was no significant difference in moisture migration during room temperature storage. The results of X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FT-IR) and small angle X-ray scattering (SAXS) indicated that CSB packaged at different temperatures formed B-type crystals, leading to an enhanced the ordered and dense state of starch structure, and the semi-crystalline growth ring structure disappeared during storage. The influence of different packaging temperatures on VD of CSB could effectively hinder the formation of ordered and dense state of CSB starch, consequently delaying the crystallization of amylopectin and inhibiting the progress of staling. The result of this study is of great significance for improving the quality of starchy foods and guiding the industrial development of Chinese steamed bread. 相似文献
360.
为揭示蒲城椽头馍与普通馒头的品质差异,通过测定蒲城椽头馍和普通馒头的pH值、酸度、水分含量、比容、质构特性、扫描电镜图像(SEM)、挥发性物质等品质特性,并采用定量描述分析(QDA)方法进行感官评价,探讨了两者之间的差异性。结果表明,蒲城椽头馍的pH、酸度、水分含量、比容、质构特性与普通馒头差异显著(P0.05);蒲城椽头馍与普通馒头相比,其微观网络结构更紧密,尚有部分清晰可见的淀粉粒;蒲城椽头馍的香气、酸味、咀嚼性等感官特性的强度均高于普通馒头,甜味、弹性等感官特性的强度低于普通馒头;挥发性物质种类比普通馒头多2~10种,蒲城椽头馍的挥发性成分主要是酸类物质,而普通馒头的挥发性物质主要是醇类物质。目前,工厂化还不能完全代替手工椽头馍的生产。 相似文献